French-Style Toulouse Sausage

Name: French-Style Toulouse Sausage
Yield: Makes 20–25 Sausages
Cuisine: French
Ingredients: 12 g parsley, fresh, finely chopped; 7,5 g pink salt; 7 g thyme, dried; 2 kg pork shoulder, skin removed, cubed; 50 g salt; 7 g nutmeg, powder; 78 g olive oil; 80 g red wine; 8 g cracked black pepper; 13 g garlic, peeled, roughly chopped

Preparation info

Makes
20–25
Sausages

Difficulty
Medium

Appears in

Meat Manifesto

By Andy Fenner

Published 2017

About

Toulouse is a classic French sausage that steals the show in a cassoulet. It’s brilliant slow cooked in braises or a ragout, so that the flavours slowly infuse the sauce.

Ingredients

7 g nutmeg, powder
8 g cracked black pepper
50

Europe
France
Starter
Mediterranean
Gluten-free

Method

Set up the grinder and stuffer (above about keeping them chilled before use).
Put the meat through the grinder for the “first mince”.
With gloved hands, add the seasoning and mix well. Add the red wine and olive oil (or miso, where applicable). Mix well.
Mince the meat through the grinder for a second time. Beef